Because I'm 12, shut up. >.>

So, for this recipe, only make it if you're at least 21, obviously. Also, I find it's not completely an exact recipe. You can mess with things as you see fit to change it around.

I made two different ones, well, I guess technically four when it comes down to it. I made ones with a Nilla Wafer base and the other ones were made with Graham Cracker base.

For each of these I used a box each of Nilla Wafers and Graham Crackers. You'll have to adjust the recipe up a little for the Graham Cracker one, since it looked like they only did it for one pack and not a whole box.


1 Box crushed graham crackers or vanilla wafers (I used a blender to pretty much make it a powder.)
1 cup (113 grams) confectioners' sugar + a little more for rolling the balls in it
1/4 cup (21 grams) unsweetened cocoa powder
1/4 cup (58 grams) bourbon, whiskey, or rum (I used Woodford Reserve Bourbon.)
2 tablespoons (42 grams) honey
2 tablespoons (42 grams) light corn syrup (you can always skip this and just double the honey.)
1 teaspoon vanilla extract
1 tablespoon ground ginger
between 1-2 tablespoons of salt
1 tablespoon espresso powder
1-2 bags of your chocolate of choice for melting


Like I said, I did two different batches and kept the two types separate, so do them however you'd like. Let's say you do the Nilla Wafers one. Ideally put them in a blender and run them until they're pretty fine and pour it into a bowl. Sift your confectioners sugar, ground ginger, cocoa powder into the bowl with the ground Nilla Wafers and put the salt in, mixing it all together with your hands or a spoon until it's combined. Mix your liquids into another bowl, your bourbon, vanilla extract, honey and corn syrup. Once combined, pour into the main bowl. This is is when you'd want to mix it with a spoon. It should come together and easily be able to hold a ball shape. If there's not enough liquid in it, then add a little of each of the liquid ingredients, except the vanilla, in the other bowl, mixing them again and adding it to the main one. It shouldn't be so wet that it can't hold it's shape, but it also shouldn't be so dry that it just crumbles apart. You can always taste it and see if you need to add more salt or not as well.

Once you're done mixing them, put the bowl into the fridge for a half an hour or so to chill and make easier to work with. Once you're done, roll them into roughly equal sized balls. For half of them I sifted maybe a quarter cup of powdered sugar into a third bowl, along with the espresso powder and just lightly tossed them in it. For the chocolate ones I melted the chocolate in a glass bowl in the microwave. Put about half a bag or so in to melt it down. Once it's melted add some of the chocolate you have left, stirring until that is melted and the whole batch of chocolate cools down a bit and should be a bit thicker for you. After that, put the other half of the bourbon balls one at a time into the chocolate, tossing it lightly with a fork, lifting it out and putting it either on parchment paper or a silicon mat to cool. Sprinkle the top of them with a little salt too. I put mine on a silicon mat on a baking tray and then put them in the fridge for half an hour. After that just put them in a bag or some sort of container. The longer you let them sit too, the stronger they tend to taste.